Ingredients:
Rice - 3 cups, cooked
Chicken - 1/2 kg, boneless, cut into cubes
Onion - 1/2, small, thinly sliced
Garlic - 4-5 pods, finely chopped
Spring onion - 1/2 cup, chopped
Vegetables - 1/2 cup, chopped (any of your choice like carrot, bell pepper etc., here I've not used any)
Black pepper powder - 1/2 tsp
Eggs - 2, scrambled cooked with little salt and pepper
Soy sauce - 2 tsp
Soy sauce dark - a few drops
Vinegar - 1 tsp
Corn flour -  2 tsp, mixed with little water
Salt - to taste
Oil



Method:

Marinate the chicken pieces with half of the soy sauce, vinegar, salt, pepper powder and corn flour.


Refrigerate for 10-15 minutes

In a non stick pan, heat little oil and stir fry the chicken pieces till it changes to white and is nicely cooked. Remove

Let it cool down to room temperature. Shred it to bite size pieces

In a separate pan, heat oil, add the garlic and saute for few seconds

Add the onions and saute till they turn soft

Add all the vegetables one by one and keep sauting for a minute or two in between

Add the scrambled eggs and mix

Add the chicken pieces, soy sauce, soy sauce dark and pepper powder and mix well

Add the cooked rice and spring onion. Mix

Cover the lid and simmer for 5 minutes